Veal Medallions with Apple-Thyme Sauce

To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.

Yield: 2 servings (serving size: 2 medallions and 1/2 cup sauce)

Ingredients

• Sauce:
• 1  cup  dry sherry
• 1 3/4  cups  fat-free, less-sodium chicken broth
• 1/4  cup  thawed apple juice concentrate, undiluted
• 1  tablespoon  water
• 1 1/2  teaspoons  cornstarch
• 1/2  cup  chopped Granny Smith apple
• 1/2  teaspoon  chopped fresh or 1/8 teaspoon dried thyme
• 
  Veal:
• 4  (2-ounce) veal medallions
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper
• 2  teaspoons  vegetable oil

Preparation

To prepare the sauce, bring the sherry to a boil in a medium saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 8 minutes). Add chicken broth and apple juice concentrate; cook until reduced to 1 cup (about 12 minutes). Combine water and cornstarch in a small bowl. Add cornstarch mixture, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat; stir in apple and thyme. Cover and keep warm.

To prepare veal, sprinkle veal with salt and pepper. Heat oil in a medium nonstick skillet over medium-high heat. Add veal; cook 3 minutes on each side or until lightly browned. Serve veal with sauce.

Nutritional Information

Calories:

331 (28% from fat)

Fat:

10.4g (sat 2.4g,mono 3.4g,poly 2.8g)

Protein:

30.2g

Carbohydrate:

26.3g

Fiber:

0.8g

Cholesterol:

101mg

Iron:

1.7mg

Sodium:

662mg

Calcium:

40mg